The vines used to produce DMZ Chardonnay are selected from premium sites in Stellenbosch at elevations ranging between 100 to 300 meters above sea level. Close proximity to the ocean provides a beneficial cooling effect. Weathered granite and sandstone soils contribute minerality and freshness, respectively.
Each vineyard parcel was fermented separately, using a combination of natural yeast and careful inoculation. Of the grapes, 25% were left as whole bunch and 75% were lightly crushed and the juice was allowed to settle overnight. The wine was aged on its lees in a combination of stainless steel and French oak barrels. Malolactic fermentation was allowed to commence naturally in the barrel fermented portions. After 7 months, the various parcels were blended, before being stabilized, lightly filtered and bottled.